This classic Ukrainian borscht recipe is hearty, healthy, and full of flavor! With its deep ruby color, it’s as nutritious as it is delicious. Borscht, or Borsjtj like russian call it, is a sour soup, made with meat stock, vegetables and seasonings. The vegetables most commonly added to borscht are beetroots, white cabbage, carrots, parsley root, potatoes, onions and tomatoes.
This classic Ukrainian borscht recipe is hearty, healthy, and full of flavor! With its deep ruby color, it’s as nutritious as it is delicious. Borscht, or Borsjtj like russian call it, is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.
The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
Ingredients For Borscht
- 3 medium beets peeled and grated
- T4 bsp olive oil divided
- 4 cups reduced-sodium chicken broth + 6 cups water
- 3 medium Yukon potatoes peeled and sliced into bite-sized pieces
Additional Borscht Flavorings:
- 1 can white cannellini beans with their juice
- 2 bay leaves
- 2-3 Tbsp white vinegar or to taste
- 1 tsp sea salt or to taste
- 1/4 tsp black pepper freshly ground
- 1 large garlic clove pressed
- 3 Tbsp chopped dill
The vegetables most commonly added to borscht are beetroots, white cabbage, carrots, parsley root, potatoes, onions and tomatoes. Some recipes may also call for beans, tart apples, turnip, swede, celeriac, zucchini or bell peppers. Parsnip may be used as a substitute for parsley root, and tomato paste is often used as well as or instead of fresh tomatoes. Onions, carrots, parsley root, turnip and other root vegetables are sautéed (traditionally in animal fat, especially lard or butter) and then mixed with tomatoes or tomato paste.
